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About Sofia Reyes
Sofia spent six years in professional kitchens before switching to food writing. She's worked at Contramar, trained in Oaxaca, and now only recommends places she'd actually return to.
Her approach is simple: if she wouldn't send a friend there, she won't write about it. No press dinners, no favors. Just honest opinions from someone who cooks and eats in CDMX every day.
Sofia believes the best Mexican food in La Condesa isn't always in the flashy spots—it's in the fondas, the mercados, and the places that have been doing it right for decades.
Credentials & background
- Former line cook at Contramar
- Culinary studies in Oaxaca
- 7 years covering CDMX food scene
About their perspective
I write about restaurants the way I'd talk about them to a friend at a bar. No flowery language, no hype. Just: is it good? Would you go back? That's the only review that matters.